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RICOTTAC
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1991-06-22
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947b
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39 lines
RICOTTA CHEESECAKE
Crust:
1 c. crushed graham cracker
1/2 c. sugar
1/2 c. melted butter
Filling:
30 oz. light ricotta cheese
1/2 c. half-and-half
1/2 c. sugar
2 T. flour
1 T. lemon juice
1 t. grated lemon peel
1/4 t. salt
2 eggs
Topping:
1 c. light sour cream
2 T. sugar
1 t. vanilla
Mix crust ingredients and press over bottom and 1-1/2
inches up sides of springform pan. Chill. Mix filling
ingredients, adding eggs last and one at a time. Pour into
crust. Bake at 350 degrees for 50 minutes. Beat topping
ingredients together and spoon onto warm cheesecake. Return to
oven for 10 minutes. Turn off oven and cool cheesecake with door
partially open for 30 minutes. Cool completely. Chill at least
3 hours.
From: Donna Kummer
Date Entered: June 6, 1991